This grilled beef tenderloin is pure luxury. Juicy, buttery-soft meat paired with a rich red wine sauce made from slow-cooked stock. Perfect for special occasions or when you really want to impress with your barbecue skills.
Ingredients
For the sauce
2 medium onions
2 stalks celery
2 carrots
500 g / 1.1 lbs leftover meat (e.g. lamb or beef, preferably with bones)
1 sprig rosemary
1 sprig thyme
1 l / 4 cups cold water
25 ml / ½ cup red wine (e.g. Merlot)
25 g / 4.4 oz butter
- ½ tbsp PitmasterX beef seasoning
For the tenderloin
1.8 kg / 4 lbs beef tenderloin
2 tbsp French mustard
- 1 tbsp PitmasterX beef seasoning
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Start by preparing the sauce. Peel and quarter the onions, and roughly chop the celery and carrots.
- Use leftover meat from the freezer—lamb or beef with bones works best—and grill it over direct heat on a charcoal barbecue until it’s deeply seared and slightly charred for maximum flavor.
- Add the grilled meat and vegetables to a large pot along with rosemary, thyme, and one liter of cold water.
- Slowly bring it to a boil and let it simmer gently for at least 6 hours, preferably up to 12 hours, to extract maximum flavor.
- While the sauce simmers, prepare the tenderloin by trimming off any silver skin. Rub the entire piece with mustard to act as a binder, then generously season with beef rub.
- Set up your grill for indirect heat at 140°C or 290°F, place the tenderloin on the grill, and insert a wireless thermometer into the center.
- Smoke the beef until it reaches an internal temperature of 54°C or 129°F, then remove it from the grill and let it rest for 5–10 minutes.
- Strain the stock from the sauce into a saucepan and bring it to a boil over high heat.
- Reduce it until it thickens, then add red wine, butter, and the remaining beef seasoning.
- Let it reduce further to form a rich, glossy sauce.
- Slice the tenderloin into thin pieces and plate on a white dish with a generous spoonful of sauce. No need for garnish—this dish speaks for itself in flavor and elegance.
